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Sweetbreads with Mushroom Puree
From A calendar of dinners, with 615 recipes, 1913
Serves 2
Ensure sweetbreads are not browned too much while broiling.
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
619Calories
9 gProtein
30 gCarbs
51 gFat
Full nutrition (34 nutrients)
Calories619 kcal
Protein9.4 g
Carbohydrates30 g
Fiber1.6 g
Sugars2.6 g
Total Fat51 g
Saturated Fat24 g
Monounsaturated Fat9.1 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol152 mg
Sodium287 mg
Potassium280 mg
Calcium134 mg
Iron1.8 mg
Magnesium25 mg
Phosphorus199 mg
Zinc1 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C6.4 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K4.9 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.3 mg
Folate46 mcg
Choline8 mg
Caffeine0 mg
Water96 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 99. The excerpt below is the record exactly as published.
Sweetbreads with Mushroom Puree Boiled Bermuda Onions New Green Peas Lettuce and Radish Salad Fried Cornstarch Pudding Coffee *Sweetbreads with Mushroom Puree— Blanch and prepare sweetbreads, by cutting away all the windpipes and fibrous nerves. When they are quite cool, put under a weight to flatten well. Dip them in melted Crisco and broil, without browning too much, over a clear fire. Put sweetbreads on very thin slices of round toast and serve with this puree poured over all: Chop 1 dozen fresh mushrooms and put them to cook with % pint of cream and % cup fine’ breadcrumbs.”
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